Author:
Sarbu Ionela,Csutak Ortansa
Reference91 articles.
1. Production of antioxidants, aromas, colours, flavours, and vitamins by yeasts;Abbas,2006
2. The key to acetate: metabolic fluxes of acetic acid bacteria under cocoa pulp fermentation simulating conditions;Adler;Appl. Environ. Microbiol.,2014
3. Flavor formation and character in cocoa and chocolate: a critical review;Afoakwa;Crit. Rev. Food Sci. Nutr.,2008
4. Effects of fermentation intensity on polyphenols and antioxidant capacity of cocoa beans;Aikpokpodion;Int. J. Sustain. Crop. Prod. Bangladesh,2010
5. Yeasts: an attractive source of pectinases—from gene expression to potential applications: a review;Alimardani-Theuil;Process Biochem.,2011
Cited by
13 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献